Easy muscadine jelly recipe

• 2 ½ pounds fresh or frozen muscadines or scuppernongs, washed and drained (remove any stems or leaves)
• 1 Cup water
• 3 Cups granulated sugar (important for setting since there's no added pectin)
• 1 Tablespoon lemon juice (optional, but helps with setting and brightness)

Step 1: Prepare the grapes

Slice the muscadines in half and place them in a large pot. Add the water and slowly bring everything to a boil, stirring often so nothing scorches. Keep an eye on the pot-burnt grapes will ruin the whole batch.

Step 2: Cook and mash

Once it boils, reduce the heat to low-medium. Cover and let the grapes simmer for 30-40 minutes. Stir occasionally, then mash them with a potato masher to release more juice.

Step 3: Extract the juice

Pour the mixture into a food mill set over a large bowl and work it through. This separates out the skins and seeds, leaving you with smooth juice and pulp. If you don't have a food mill, a potato ricer or fine-mesh sieve works too.

Measure out 4 cups of juice. If you're just a little under, that's fine-it will still work.

Step 4: Boil with sugar and lemon juice

Return the juice to your pot. Bring it back to a boil, then stir in the sugar and lemon juice until dissolved. Keep it at a steady boil for about 20 minutes, or until a thermometer reads 220°F (105°C). Using a thermometer takes the guesswork out of jelly-making.

If you don't have one, use the wrinkle test: keep a plate in the freezer, drop a spoonful of jelly on it, wait a few seconds, and push it with your finger. If it wrinkles, the jelly is ready.

Step 5: Skim, jar, and store

Skim off any foam on top. Ladle the hot jelly into sterilized jars and seal with lids.

• For fridge storage: let jars cool before refrigerating. They'll last for a few months-just discard if you see mold.
• For canning: process jars in a water bath for 5 minutes. Store in a cool, dark place for up to a year.